Eye for a Recipe

This recipe from NYT Cooking takes advantage of the season’s ripe corn and juicy tomatoes. Layer corn, tomatoes, onion and fresh herbs on a platter and drizzle with salt and olive oil. Top with grilled chicken thighs coated with a dry rub of salt and chili powder. Cook’s note: I cooked the corn first and cut the kernels from the cob; I used kernels from two cobs instead of one. I omitted the oregano and added a chopped habanero pepper.

Avoiding Additives and Preservatives

Check the chili powder to make sure it does not contain colour or anti-caking agents.

Ingredients:

1 ½ pounds (680 g) boneless, skinless chicken thighs, patted dry

3 tablespoons (45 ml) extra-virgin olive oil, plus more for greasing the grill grates

1 tablespoon (15 ml) chili powder

Kosher salt

1 ½ pounds (680 g) large ripe tomatoes, thinly sliced

1 ear of corn, kernels cut from the cob (about 1 cup/250 ml kernels)

1 small red onion, thinly sliced

1 tablespoon (15 ml) fresh oregano leaves (optional)

Preparation:

Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons (30 ml) olive oil, the chili powder and ½ teaspoon (2.5 ml) salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)

On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with ¾ teaspoon (3.75 ml) salt and drizzle with the remaining 1 tablespoon (15 ml) olive oil.

When ready to grill, clean the grates with a grill brush or crumbled foil ball, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)

Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving. Serves 4.

From NYT Cooking